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Zucchini Gingerbread

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Ingredients

number of servings
8

Ingredients

  • 220 g grated zucchini Added to
  • 300 g Semi-coarse flour Added to
  • 100 ml oil Added to
  • 3 Eggs Added to
  • 100 ml milk Added to
  • 1 bal Gingerbread baking powder Added to
  • 2 spoons Cane sugar Added to
  • 1 spoon cinnamon Added to
  • 3 spoons Load the cargo Added to

Glaze

  • damson cheese Added to
  • damson cheese Added to
  • grated coconut Added to
  • chocolate Added to
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Directions

10 min.
1. Step

For baking, I used a round mold with a diameter of 22cm.

2. Step

We clean the pumpkin and grate it finely, add eggs, milk, and oil, and whisk it together.

3. Step

We add flour, baking powder, cinnamon, sugar, and carob and mix again.

4. Step

We often pour the mixture into a form lined with paper and put it in a preheated oven.

5. Step

Bake at 180 degrees for 30-35 minutes.

6. Step

We take it out, let it cool.

7. Step

Spread with jam and sprinkle with coconut.

8. Step

Enjoy your meal!

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